5-Cup Rice Cooker and Steamer

Very nice rice.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

If You Add Milk to Tea Does It Stop the Brewing Process?

Cooling down the liquid slows the steeping.

Fancy Tonic Water Not Worth the Fancy Price

This week’s mission: fancy-pants imported tonic water and chips made from slow-baked fruit.

Crazy Pretzel Sandwich

This week’s mission: off-kilter but refreshing soft drinks and a zesty hodgepodge of a pretzel snack.

Is It Better to Salt Intermittently While Cooking or Just Once?

There’s more than one way to go.

What Happens to Wine as It Ages?

Older isn’t always better.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Stop, Thief!

Is it acceptable to eat off other people’s plates?

Does Your Stomach Really Expand if You Eat More?

We’re talking about your digestive system, not your waistline.

Creamy Winter Buzz

This week’s mission: upscale takes on Baileys Irish Cream.

Cuban Christmas Feast

From Miami chef Randy Zweiban.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

10 Vegetable Seed Suppliers

Where to buy exotic, heirloom, and regional vegetable seeds for your home garden.